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Category:Castilla-León cheeses

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Castilla-León cheeses

File:Castilla-León map.png
Castilla-León
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Sanabria (Zamora)
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Catedral de Salamanca
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Aqueduct in the city of Segovia
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Medieval market, Tordesillas (Valladolid)


Further information

Spain's largest autonomous region, Castilla-León made up of the old regions of Castilla la Vieja and León. It comprises 9 provinces: Ávila, Burgos, León, Palencia, Salamanca, Segovia, Soria, Valladolid and Zamora.

The region’s cuisine is based on roast and cooked meats, most notably roast lamb, black pudding (morcilla), legumes, the humble and great garlic soup, and red, rosé, claret, white and sparkling DOP wines. It also produces pork and sausages, especially Guijuelo ham and Cantimpalos chorizo. The cheeses are excellent, especially Valdeón..

Retrieved from ‘http://www.cookipedia.co.uk/wiki/index.php?title=Category:Castilla-León_cheeses&oldid=50891’
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